Pan-Seared Chicken with Roasted Root Vegetables and Sage

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pan-seared chicken breasts served alongside oven-roasted root vegetables infused with fresh sage and garlic. This general-inspired chicken ready in about 55 minutes pairs small, quartered red potatoes, leaves, chopped fresh sage leaves, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 3 peeled carrots (cut into 1-inch chunks), 2 peeled parsnips (cut into 1-inch chunks), and 4 quartered small red potatoes with 2 tbsp olive oil, 2 minced garlic cloves, 5 chopped fresh sage leaves, 1/2 tsp salt, and 1/4 tsp black pepper. Spread evenly on a baking sheet and roast for 30 minutes until tender and caramelized.
  2. Step 2: While vegetables roast, pat dry 4 boneless skinless chicken breasts (6 oz each) and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat.
  3. Step 3: Add the chicken breasts to the skillet and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). During the last minute, add 2 minced garlic cloves and 5 chopped fresh sage leaves, spooning the melted butter and garlic over the chicken for infused flavor.
  4. Step 4: Remove chicken and let rest for 5 minutes. Serve chicken alongside the roasted root vegetables, spooning any pan juices over the top.

Frequently asked questions

How long does Pan-Seared Chicken with Roasted Root Vegetables and Sage take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken with Roasted Root Vegetables and Sage?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep small, quartered red potatoes from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Roasted Root Vegetables and Sage?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken with Roasted Root Vegetables and Sage for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Chicken with Roasted Root Vegetables and Sage?

General chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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